I usually do two weeks in primary bucket and 1-2 weeks in secondary carboy, Depending on what type of beer I'm doing. You should take a hydrometer reading before moving to your carboy to see if you're near your target FG.

But many people on here will tell you they never transfer to a secondary, so you could go that route if you want.

You'll probably find that after a few batches the bucket will become obsolete, I would just invest in another carboy and use the buckets to store your hoses and sanitizing solution...In the long run no matter how well made the plastic is you're going to scratch it. If you're just starting out than I would wait a little to see if this is really your passion.

But to answer your question I would ferment it out and then move it to the secondary.

You'll probably find that after a few batches the bucket will become obsolete, I would just invest in another carboy and use the buckets to store your hoses and sanitizing solution...In the long run no matter how well made the plastic is you're going to scratch it. If you're just starting out than I would wait a little to see if this is really your passion.

But to answer your question I would ferment it out and then move it to the secondary.

It's funny, but I think just the opposite! Forget the carboy completely, unless you're a winemaker (I am) and buy more buckets!

The beer NEVER has to move to the carboy. Two to three weeks in the bucket, bottle. That works for me, and a ton of other people. Each time you move the beer (rack), you risk oxidation. But I don't like carboys- I weight 135 pounds and carboys are HEAVY and glass can break. I use them for my wine that ages for months, but not for beer any more.

__________________Broken Leg BreweryGiving beer a leg to stand on since 2006

It's funny, but I think just the opposite! Forget the carboy completely, unless you're a winemaker (I am) and buy more buckets!

The beer NEVER has to move to the carboy. Two to three weeks in the bucket, bottle. That works for me, and a ton of other people. Each time you move the beer (rack), you risk oxidation. But I don't like carboys- I weight 135 pounds and carboys are HEAVY and glass can break. I use them for my wine that ages for months, but not for beer any more.